Aloo Gosht is one of those dishes you can never go wrong by serving. One of those dishes everyone happens to love. One of those dishes that just spells out C O M F O R T.
If you'd ask me to name one dish to represent my childhood, well, this and a hot plate of daal chawal would have a tough time competing!
What is it about this delicious meal that has even the picky eaters lapping it up? Is it the beautifully rich and deeply flavoured broth? The tender chunks of lamb? The soft, pillowy potatoes?
There are many different versions to this traditional recipe - my Mother has a complete different recipe to me and I have seen a number of recipes vastly different to mine! Some of my Aunts use yogurt in their masala, but most use tomatoes. Some people keep the shorba (soup) thick, like pasta sauce, or very watery - some don't have any shorba at all, cooking it like a bhuna curry.
What is striking about Aloo Gosht however, is that no matter how the process goes down, it's the epitome of comfort food. There's just something about it.
The ultimate Aloo Gosht consistency
I'm extremely sentimental about the shorba in Aloo Gosht (and most shorba curries, actually). It needs to be uncompromisingly smooth - no big chunks of onion floating around, no thick and gloopy shorba, none of that flavourless soup that looks like boiled water. Nope, I'm not having any of it! (Psssst! I have lots of shorba tips on my Aloo Anday post)
My Mother taught me shorba curries need to look a certain way - they should be a shade of deep red/brown, the oil coming to the top and separating around the edges, with a distinguished yellowish orange rim.
Fear not - the oil floating to the top doesn't mean this curry is drenched in oil; it just means that the curry was cooked for long enough for the oil to separate from the water of the curry, something that is very important in South Asian cooking. If the oil hadn't risen to the top of the curry, my Mother would declare the curry a fail without even tasting it.
The two methods of cooking Aloo Gosht
In this post, I'm sharing two different methods to make Aloo Gosht. They both result in the same great flavour, and you can pick whichever method you prefer.
Method 1 requires a slow simmer for 2-2.5 hours with the heat barely passing the medium-mark throughout the entire recipe - about 45 minutes slowly simmering the masala, then again simmering for an hour with the meat, then again with the potatoes till they are tender, approximately half an hour.
Method 2, which I use more often, requires you to put most of your ingredients in a pot with a some water, then allow it to simmer on low for an hour, before you add in the oil and sauté (bhoon) everything before adding the potatoes in and simmering it again. This method saves time (about 30 minutes in total) and effort.
I prefer method 2, however when I first uploaded this recipe in 2015 I only shared method 1, and so I'm keeping it up for those who prefer that version. Both recipes are at the end of this post.
Garnish with fresh coriander and serve with your carbohydrate of choice for the ultimate Pakistani comfort food experience. I love my Aloo Gosht with plain white basmati rice, but my husband isn't fussed and will have it with anything!
Enjoy, with love x
📋 Recipe
Aloo Gosht - Pakistani Meat and Potato Curry
Ingredients
- 0.5 cup (125 ml) oil
- 1 (150 g) large onion, diced finely
- 5 cloves garlic, minced
- 1 inch ginger, minced
- 2 (180 g) small tomatoes. chopped roughly
- 1.1 lb (½ kg) lamb, bone in
- ¾ lb (300 g) potatoes, peeled and chopped into chunks
- 1 teaspoon salt or to taste
- 2 teaspoon coriander powder
- 2 teaspoon cumin powder
- 1 teaspoon red chili powder
- 0.5 teaspoon turmeric
- fresh coriander for garnish
Instructions
- Chop and soak the potatoes in a bowl of water. The soaking will help remove some of the starches from the potato and prevent the shorba becoming gloopy the next day.
- Heat oil in a pot. Add in onions, garlic and ginger and fry on medium-low, stirring occasionally till golden brown. This will take about 15 minutes
- Add in the chopped tomatoes, ¾ cup of water and all the spices. Bring to a boil and then cover and cook on low for about half an hour, till the water has reduced significantly Once or twice, uncover and stir the mixture vigorously, mashing the tomatoes and onions. To save time, add in only the tomatoes and fry for a few minutes, then you can blend the onions and tomatoes without adding any water, then cook the moisture out.
- Once most of the water has dried up, uncover and turn the heat up to high and begin to mash the mixture vigorously till the mixture seems to come together in a dry clump and the oil begins to separate from the sides.
- Add in the lamb. Allow the lamb to brown in the mixture, stirring to avoid burning, about 5 minutes.
- Once the lamb has turned a light brown shade and no more pink colouring remains, add in 4 cups of boiling water. Bring to a boil and then lower to the lowest heat and cover.
- After approximately 1hour, remove the potatoes from their water and add to the lamb. Continue to cook until the potatoes have cooked, about half an hour.
- Garnish with chopped fresh coriander (optional)
Notes
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📋 Recipe
Aloo Gosht (Method 2) - Pakistani Meat and Potato Curry
Ingredients
- ½ cup (125 ml) oil
- 1 (150 g) large onion chopped finely
- 5 cloves garlic minced
- 1 inch ginger minced
- 2 (180 g) small tomatoes. chopped roughly
- 1.1 lb (½ kg) lamb, bone in
- ¾ lb (300 g) potatoes, peeled and chopped into chunks
- 1 teaspoon salt or to taste
- 2 teaspoon coriander powder
- 2 teaspoon cumin powder
- 1 teaspoon red chili powder
- 0.5 teaspoon turmeric
- a handful of chopped coriander for garnish
Instructions
- Add all the ingredients aside from the oil, potatoes and coriander into a deep pot. Add one cup of water, bring to a boil, and then simmer on low for an hour
- Once the hour is up, add the oil and begin to saute the curry well, stirring constantly. This is the most important part of this method, so the longer you saute the better. This helps sear the meat, roast the spices, help the oil seperate and also breaks down the masala better. This will take ten minutes maximum
- Add the potatoes and about 1-1.5 cups water. Bring to a boil, then simmer again for between 20-30 minutes, until the potatoes are cooked
- If you want less soup/shorba at this point, cook the moisture out on high till it is your desired consistency. Similarly, if you want more, add some additional water and bring it to a boil.
- Garnish with coriander to finish.
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Roni
I've made this a few times now and it's always a hit with the family! I make this with muttar pulao and it goes really well. Lovely delicious comfort food, thank you xx
HJ
Fatima I have a question. To double or triple this recipe do I double or triple all the ingredients ?
Khan
I need to give you my thanks. My husband of 19 years is Pakistani from Peshawar, and I’m Spanish. I had never attempted to cook Pakistani food because I was so afraid I would mess it up. Thanks to you, I’m not scared anymore. I now have an entire kitchen cabinet dedicated to Pakistani spices—and you’re famous in our house.
Sumiya
This is my go to recipe for aloo ghosht. It turns out really well every time. Thank you!
Ballal
I wouldn't even like to guess how many times I've made this now.
Another delicious aloo ghosht on the hob as I type.
Fatima Cooks
That makes me very happy to hear! Glad you enjoy it ☺️
Fas
Used method 2 and got authentic result. Thanks from a single dad x
Willa Rothman
Hello,
I'm happily trying this dish tonight... the aroma is lovely. I'm assuming I shouldn't put a lid on the pot, is that correct?
Vanessa
A lovely stew! Very comforting indeed! I go to the Afghan halal shops in my area in Australia for my lamb and it is always so fresh and tender! I made version 1 and it was delicious. I am sure it will taste even better tomorrow! It turned out looking exactly as you said, your mother would be proud, the oil was completely separated!
Ash
I made this yesterday. followed the instructions step by step and the curry was absolutely delicious. I will making more of this. It’s a perfect curry for Eid and other occasions when you have a big gathering. Thank you so much.
Fatima Cooks
Thrilled to hear! You're so very welcome
Nana
Tried it today and was so easy and tasty Thank you
Tony Malik
Great dish came out just it looks, can you add in the very start of recipie where the phone don't go black.
There is a delicious smell in here, and a delicious lunch. Thank you.
Fatima Cooks
You're very welcome! Glad you enjoyed it!
Shameen Kalim
The recipe is so good and easy to understand. The curry turned out AMAZING!
I made with mutton in a pressure cooker using method 1.
Abhi
Hello Fatima,
I cooked using method 2. Thanks for the recipe. Things i like about the recipe is that it is easy to understand. The recipe is such that i do not have to continously be there next to the pot, i can do something and then go away while its cooking. My wife is picky with meat, so 'Aloo' was a saviour and she could also enjoy the dish. It is a comforting dish for me, reminds me of some of the dishes cooked by mom. Lastly one more good thing about the recipe is that it is very customisable. Cheers mate.
Fatima
Thank you for your comment, I’m so happy you like the recipe! This dish reminds me of mum too - pure comfort!
Richa Asthana
Hi Fatima Aapa,
I love your recipes and am going to try the aloo gosht tomorrow for a dinner for friends. My dad, a great cook, used to make meat like your 2nd recipe sometimes and he called it 'ulta meat' 😀
Fatima
Ulta gosht… I love it!! 😁😂
Shoaib Chaudhry
Will this receipe also work for beef? Are there any modifications I need to do to cater it to make beef aloo gosht?
Fatima
Hey Shoaib. It would definitely work for beef, you'd just need to increase the cook time and water. Perhaps by another hour or so, depending on the kind of beef.
Biana Vacker
This is a great recipe, I knew from just the images. I'm Pakistani myself, and this, I can tell you, is LEGIT. 5 stars! Definitely recommend! 🙂
David Daly
Hi Fatima.
I am a massive fan of Pakistani meat curries and have been so since 1968 when at University in Bradford. I lived just across the road from the Kash', which as you know is the greatest curry house in the UK!:) My daughter's neighbours are from Pakistan and we enjoy their great vegetarian recipes.
So I spend a lot of time searching for new recipes. Today I found your site and just about everything on it is to my taste. I really like reading your introductions, which I usually skip on other websites.
Tomorrow I shall be making lamb keema samosas.
Your shorba recipe is identical to one that our friend Naheed gave us many years ago except her's has more tomatoes and is 'blitzed'. I shall try your long method recipe soon.
Kind regards,
Dave.
Fatima
Thank you for stopping by and leaving a comment, Dave! I hope you enjoy my recipes. Would love to hear how you get on!
Aleena
AOA! So excited to find this and read all the reviews. I've been really homesick for good lahori good lately😭
Only question is, is there a different meat I can substitute?
Joginder Singh
Can we cook chicken too following method 2 recipe?
Fatima
No, chicken becomes tender too quickly and would begin to flake/break up before the onions or tomatoes would be ready. This would only work for red meat or minced meat (keema)
Joginder Singh
Dear Ma'am
Tried this recipe. Followed your instructions and it Came out perfectly cooked mutton dish. Thanks to Ms Fatima even novices like me can cook a perfect mutton dish. It was melting in the mouth level.
Sara
Hi
I followed the recipe but my lamb turned out to be chewy, why would that happen?
Is the lamb over or undercooked?
Thanks
Fatima
Hi Sara,
If it's chewy I reckon it's under-cooked - another 15-20 minutes of simmering could soften it.
Suma
I followed your recipe to the t, and the aloo gosht turned out so flavourful! Thank you for sharing, you are doing a great service 🙂
Aysha
This is the only good recipe I've found for this beautiful dish. I'm so happy that I can finally make the delicious Aloo Gosht - thanks to you Fatima xxx
Fatima
Thank you SO much Aysha, I'm SO honoured to read that!! <3
Michelle
This is the best and most authentic aloo ghost recipe I’ve found in the last 20 years! It taste just like I tasted in Lahore and my husband felt like he was back home. Sincere Thanks for posting this recipe! 10 stars!!!!
Fatima
Thank you SO much Michelle - that is SUCH an honour for me!
Sarah
Hi. Just wanted to ask before adding oil (in method 2) should we dry up all the water? X
Fatima
It's ok either way!
Dave Hasan
Great taste, authentic but so much easier, thanks for sharing Fatima, I have cooked this 5 or 6 times now always comes out great 5 stars from me.
Fatima Khan
After 2 failed tries with some other recipes, I tried this one in the hopes of getting the 'ammi ke ghar wala taste' and boyyyyy it did not disappoint at all! Loved it. So easy and absolutely delisshhh!
Fatima
So so so glad to hear that!!
Hadia
I keep meaning, time and again, to come back to your blog and comment to THANK YOU, you angel of a person, for this blog and all the well worded and insightful recipe posts you share. I've been using your recipes for a year or so now and they have definitely been a saving grace in my newlywed life, what with my own mother being very far (distance and timezone wise) away. Thank you so much for your work! <3
Hadia
I keep meaning, time and again, to come back to your blog and comment to THANK YOU, you angel of a person, for this blog and all the well worded and insightful recipe posts you share. I've been using your recipes for a year or so now and they have definitely been a saving grace in my newlywed life, what with my own mother being very far (distance and timezone wise) away. Thank you so much for your work <3
Fatima
Thank you so so much, Hadia!
Amna
I'm a fan! My husband is super fickle abt his aaloo ghosht and none other than ur recipe has been a pass for him! So thank you! Wondering if there can be an instant pot version you could teach us?
Aamir
Great recipe! My father in law and I had a sudden urge to eat this dish, despite it being the middle of summer (in Europe)!!! I found this recipe and had to give it a try... Could not follow every thing exactly, due to lack of availability of some ingredients... but overall turned out well... the only indicator for me is if it is close enough to the taste of the same dish my nanijaan used to cook, back in the day... in India...
Thanks for posting!
Fatima
Always an honour to have a recipe deemed just like Nani, Dadi or Ami! Glad to know you tried my recipe and enjoyed it Aamir. Thank you
Dave Shahid
Just completed this recipe. My dad was Pakistani and and I’ve tried so many times to cook like him. This dish is close, so a big thank you for reminding me of my heritage🧡🧡🧡
Gareth Williams
Wow, thanks Fatima.
This curry tastes amazing.
It's making look forward to cold winter days.
Any chance of some basic flat/bread recipes for us novices.
Thanks again
Gareth
Muhammad Javaid Rana
Nah.. flat bread is not easy for us men. Only women can do it.. don't waste your time
Fatima Cooks
Yikes. And what is it about flatbread that makes it difficult for men and a ‘waste of time’? Pretty sure most of the tandoors and Desi restaurants are run by male chefs. Come on, let’s not come online and try to spread these problematic views with people who want to cook. Cooking roti is for everyone and has nothing to do with men or women.
Alia
Salam aleykoum Fatima! Just wanted to let you know I made this recipe for my partner who is Pakistani and he
absolutely loved it!! Thanks so much 🙂
Humera
Thank youuuu Recipe is simple and amazing 😀
Saba
Thanks for this amazing recipe. Following it today. My tomatoes were not red enough so I added just a bit of tomato paste. The curry looks good so far. Also reduced coriander powder and zeera according to preference.
Veej
Hi there, I live in Toronto, Canada, and saw your website, the pics and food look amazing. I just have one question, everytime I make Mutton or Lamb, I get this gamey smell and taste in my curries which has lead me to avoid red meat curries, which I really love. How do I avoid getting this gamey smell/taste in my curries from Mutton and Lamb.
Sara
Hi, I'm making this right now. I will let you know how it turns out. Looked amazing. I wanted to know when using boneless meat do you still cook it on a low heat for 1hour or less before adding the potatoes?
Fatima
Yes, do let me know! Also, it depends on the thickness of the meat, but generally 1hr should be fine for boneless too
OMAR
Jazaaakumu Allah kheyr insha Allah and Allah bless all of us.
OMAR
Thank you FATMA for your recipes
Muhammad Asadullah
ya salam habibi thanks a lot for your beautiful recipe today i'm going to make aloo gosht by myself actually i'm lil bit afraid to cooking i may be burn the food but i hope your recipe will work good i wish you success in your dreams i wish you to live long JAZAKALLAH dear
ismile
Thanks sister Fatima your recipes to me are survival tips....Being a male, pakistani and living away from my family first time...had no clue abt cooking....since then i have been surviving taking guide lines from recipes.
May Allah bless your work.
Farah yusuf
i wonder its 500 gram only like half kg lamb how can u serve for 5 people
Fatima
Works fine for us 🙂 The potato and the shorba pad the meat out. Although you could be a bit more conservative and say this serves 3 people - perhaps that would be better if you are serving this on its own x
asma
Assalam aliakum. My aloo gosht never turned out tasty. Mostly i messed up because of tomato onion ratio... today i followed yours and it s really delicious. Thank you and stay blessed
Fatima
Wa alaykum assalaam. So glad to hear it turned out good!! xx
jay
Hello,
Wow it’s amazing that you 20 something year old and know how to cook array of perfected cooked dishes.
I have one question in regards to the potato and meat curry, please don't mind my ignorance,..I have noticed that you didn’t use curry powder in your recipe.
Obviously I am not no cook but when my mother cooks she always uses curry powder on most dishes followed by separate cumin/coriander powder.
Is it ok not to use curry powder?
Thank you
Fatima
Hi Jay! Thank you for your lovely words! I don't use curry powder in any of my dishes and my Mother never used it either. I find I have more power over the flavour if I use my own spices and omit curry powder, as it is usually a mix of the regular spices I use anyway. 🙂
steph
I made this last week and my husband loved it! He came back today with meat and requested that I make it again. Thanks so much for the great recipe, I'm looking forward to trying some more of your recipes in the next few weeks 🙂
abdul wahab
Thank you for sharing the recipe. Preparing it but I feel like my masala is not good as yours.
Ripa
Love all of your recipes sis
Fatima
Thank you, Ripa 🙂
Eric
My "aloo gosht" is cooking. The sauce seems too thin, I am trying to reduce the water 😉
Fatima
How did it go? Did you manage to dry out the water?
Eric
Too thick ! :p Also because some potatoes became purée. At the end I added some water xp
PS : Sorry for my english, I am French ^^
Fatima
Oh, I'm sorry to hear that. Maybe next time it'll be better 🙂
Eric
Salam aleykoum Fatima !
Thak you for this great recipe !
I have a question : If you want a thick sauce, what can i do ?
Fatima
Wa Alaikum Assalaam Eric. Glad you like the recipe!
If you want a thick sauce, add only 2 cups of water in step 6. Hope this helps 🙂